Chocolate Marble Cupcakes

I made these a wee while ago but thought I'd share the recipe since they are soo damn good! :)

Enjoy and let me know how you get on if you try them :)


Mine don't look half as good as this one as you can tell but I adore my little red and white spotted cupcake cases.. Think I got them from Dunelm!

For the cakes:

150g unsalted butter, at room temperature

150g caster sugar

3 medium eggs

150g self-raising flour

60g good quality white chocolate

60g good quality dark chocolate

1 tbsp cocoa powder

For the icing:

110g unsalted butter

250g icing sugar

75g good quality white chocolate

75g good quality dark chocolate

Milk, to loosen icing if necessary

1 For the cupcakes: Preheat the oven to 160C/140C fan/gas 3. Line 14 tin holes with cupcakes cases. Cream the butter and caster sugar together until light and fluffy. Add the egg to the mix a little at a time, alternating with a spoon of flour to prevent the mix from curdling. Add any remaining flour before mixing thoroughly and dividing the better into two bowls. 

2 Melt the white chocolate in a heatproof bowl over a pan of simmering water. Make sure the water beneath doesn’t touch the bottom of the bowl. Once melted, combine with the batter in one of the bowls. Repeat with the dark chocolate and combine with the batter in the other bowl. 

3 Spoon a small amount of dark chocolate batter into each cupcake case. Add a small amount of white chocolate batter to each case. Repeat like this until all the batter has been used. Using a skewer, swirl the batter in each cupcake case to create the marbled effect. Bake for 30 minutes, or until risen and a skewer comes away clean when inserted. Leave to cool. 

4 For the icing: Cream the butter and icing sugar together until light and fluffy. Divide the buttercream into two bowls. Melt the white chocolate in a heatproof bowl over a pan of simmering water. Make sure the water beneath doesn’t touch the bottom of the bowl. Once melted, combine with the buttercream in one of the bowls. Repeat with the dark chocolate and combine with the buttercream in the other bowl. Add the cocoa powder to the dark chocolate buttercream and mix thoroughly. If the either of the buttercream mixes feels too thick, loosen with a splash of milk or cream. 

5 With a piping bag laid flat on a work surface, fill the bottom half with the white chocolate buttercream and the top half with the dark chocolate buttercream before piping a marbled swirled top to your cool cupcakes.

Love Becci xx

[Source: http://uktv.co.uk/food/recipe/aid/655190]